Drizzle olive oil in the bottom of a large, heavy-bottomed pot. Set the heat to medium-high.

While the pot is heating up, sprinkle the short ribs with salt, pepper, rosemary and thyme then drudge in flour. Pat of the extra flour and put right in to oil to sear the meat. Seat all six (6) sides of the meat until nicely browned. Remove the meat and put to the side Add the garlic and onions to the pan and sauté till fragrant then carrots, celery, and liquids. (Beer, Stock and Vinegar) The liquid will deglaze the pot so be sure to scrape up the bits on the bottom for flavor.

Return the meat to the pot and add the remaining ingredients. (Rosemary, Thyme, Bay leaves, Salt & Pepper). Bring to a boil and cover the pot with a tight fitting lid. Reduce the heat to low and simmer;

Check the pot after maybe 30 minutes. Your goal is to keep the liquid at a low boil, if it’s at a rapid boil reduce your heat. Also check for flavor and adjust as necessary.

Let simmer untouched, (I know it’s hard) for 2 ½ hours. The meat should be very tender and juicy. Depending on how fatty your ribs are, there may be a thick layer of fat on the surface. Skim this off with a spoon and discard. If you need to thicken the broth add a slurry of flour, water some of the cooking broth.

Serve with mashed potatoes and garnish with italian parley. I made a combo of mashed potatoes, celery root and horseradish.